Materlo pop-up, Sharona Market, Tel Aviv/Meterlo
All the openings (and the closings too, I wish we didn't have to), new menus and limited edition dishes, festivals and holidays, special meals and once-a-year events (we wanted to write New Year's Eve, but we realized a long time ago that almost every two weeks there is some kind of "international... day" , and in our places this is a good enough reason for the event).
A chef who hosts and a chef who also hosts, a restaurant that dresses up and a staff that changes places, why not, actually.
A dish that gets its own roof (and walls), but also a "hole in the wall" is worth enough for us to report.
Eilat and Haifa, the Sharon and the Shefala, and Tel Aviv (but by no means only it).
In short, get Israel's food news.
And this time - it's not a pop-up, it's a blow-up.
And that's just the first dish.
enjoy your meal!
Pop-up from Tarlo, Sharona Market
Metralo/Metralo
Metralo/Metralo
The wonderful northern bakery of Adi Peretz descends like a kind of zivan in the heart of Tel Aviv, and ignites a whole month of buttery-carbohydrate temptation of the knock-out kind.
Jaws and diets alike.
Peretz and his Metrello team will open doors on Wednesday (February 21) and promise to remain at the center until March 22.
On the menu: intriguing collaborations with chefs and bakers, morning shopping at Sharona Market that will turn into fresh and colorful lunch pastries, a justified emphasis on the products of our northern land and a lot of dough.
Lots and lots of dough.
There will be sandwiches based on the well-known croissant that will include a soft scrambled egg with lots of Parmesan, Camembert cheese and onion jam, or truffles, additional savory ones with game mushrooms and goat cheese, corned beef and mustard, eggplant and hard-boiled eggs, as well as pink trout and tzatziki, and an almost mythical collection of sweets - a croissant Milk and bitter chocolate ganache seasoned with tonka, cream-filled puffed triangles, quince aman with salted butter and pistachio praline, caramelized cannelloni and often other tricks.
Metrello, or Sharon Market
The food news
Haim, Erez and the madness of Beer Sheva: a particularly hot food week
To the full article
Winter menu, airy
The winter menu of Aria/Gal Zahavi restaurant
The old Tel Aviv restaurant led by Moshiko Avraham is launching a new menu that promises "touches from the Bukhari house, modern cuisine and local and Uzbek ingredients."
Here you can find, among other things, fish tartare with fermented chalpinio vinaigrette, chive oil and green apple, bruschetta with sea fish mohame, labneh and ladar shushka, ox tongue dolma with pomegranate concentrate and sheep's yogurt, fried doshafra, cumin seed and caraway tartlet with chopped raw lamb Dak and green onion aioli, lamb chops with lamb stock and Uzbek apricots, and also Lachak, torn pasta with fish stock and fennel.
Arya
Winter menu, Shiloh
The winter menu of Shiloh/Chen Gross restaurant
The winter menu of Shiloh/Chen Gross restaurant
The even older Tel Aviv restaurant led by Sharon Cohen "Goes Red" and hot with a new menu that emphasizes meat dishes and lamb dishes, and Yair Heido's wine expertise.
The menu will be launched on two special evenings (Monday and Tuesday, February 19-20) and will offer, among other things, lamb neck fries with root vegetables, lamb stock, white wine and smoked cabbage, lamb ribs with colorful beets, tortellini filled with artichokes and caramelized onions, lamb porkette with , oxtail stew, milk veal rib, mushroom and bacon risotto with pork belly and red wine sauce, and all the good and red that Hidu found in Europe.
Sheila
Shalachem, Tel Aviv
Tropicana pizza by Shalchem/Gil Aviram
Roi Goren's old dough dream arose as a pizzeria in the L neighborhood in northern Tel Aviv, with Neapolitan inspiration and free Israeli execution.
Here you can find a classic margarita, putanska with fresh chili and garlic confit, melanzana with diced eggplant, Tartufo sponge based on Bianca sauce, sweet potato dolce, carchopi with artichoke slices and fresh oregano, Tropicana with pineapple, roasted pepper and candied pecan chips , and also Caprese salad, Caesar and pastas such as Pomadero or tomato butter, cream sauce and Parmesan or Alfredo sponge.
To finish, Goren serves soft ice cream with additions such as almonds and Amarena cherries, berry crumble or the tempting promise of "chocolate ice cream".
to fight you
More on the same topic:
The food news
Metrello
Sharona Market
Sheila
Arya
pizza